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Classic
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page 325
it raise for 1 hour, then pour over the fruit and let it cook for 1 hour longer.
41. "Pint" Dumplings. Take 1 pint of flour 1 pint of prated wheat bread, 1 pint
of whipped eggs, 1 pint of milk. Cut the crust of the bread into small pieces
and fry in butter, stir the remaining ingredients together put into a kettle
with 3-4 ounces of butter and cook until it no longer adheres to the sides of
the kettle When it has cooled make into dumplings with the hands, dust with
flour and cook for 10 minutes, covering the kettle. Serve with browned butter
and fruit.
42. Giant Dumpling. For 4 persons take 1 pound of flour, 2-4 eggs. 1 cupful of
wanned milk, 1/2 ounce of yeast, a good sized piece of butter or lard, 1 heaping
tablespoonful of sugar and a little salt.
Make a depression in the center of the flour, first put in the milk and then the
other ingredients, knead well together with the hands and put in a warm place to
raise. After the dough is well risen, knead again, put it into a cloth which was
first buttered and then sprinkled with flow, tie (leaving room for the dumpling
to raise), put into a dish, let it raise for a while and then cook in salted
boiling water for 2 hours. Serve with brown butter and fruit or with a milk
sauce.
43. Browned Dumplings with baked Fruit. To be served after a strong soup. For
3-4 persons. About 1 pint of milk, a piece of butter the size of a walnut, 1/4
pound of flour, 1/4 pound of stale bread, 2 ounces of clear pork fat, 4 eggs and
a little salt.
The flour, milk and butter are stirred together, put on the fire and stir until
the flour is done, and it no longer adheres to the sides of the kettle. Take
from the fire, pour into a mould and let it cool. Then cut the crust of the
bread into small pieces, grate the bread, cut the pork fat into small cubes,
fry, take out the cracklings, and fry the bread crusts in the fat until hard and
dark brown, stirring a few times. Stir the yolks of the eggs through the browned
flour, then the remaining ingredients and at last the beaten whites of the eggs.
Make small dumplings, cook 5 minutes in salted water serve in a hot dish with
any kind of fruit, and plenty of sauce. The dumplings, slightly thickened, do
not become heavy so easily as those made with raw flour.
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